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Gulf Coast-Style Salmon Cakes


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

15 minutes


8 - 10 Cakes (2 Cakes Per Portion)


1  bag  Hill Country Fare boil in a bag rice, cooked

1  7.1 oz. pouch  Chicken Of The Sea pink salmon

2  eggs, beaten

1/4  cup  green bell pepper, chopped

1/4  cup  onion, chopped

1/4  cup  celery, chopped

2  teaspoons  Tony Chachere's original creole seasoning

1/3  cup  canola oil, for frying


Prepare rice according to package directions. Combine cooked rice, salmon, egg, bell pepper, onion, celery and Tony Chachere´s Creole Seasoning in a bowl and set aside.

Heat a skillet over medium high heat for 3 minutes. Add canola oil. Use an ice cream scoop to form cakes directly on frying pan. Gently press cake down and fry 4 minutes on each side. Serve with catsup or lime-juice..
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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